It’s a mushroom-heavy soup spiced with Hungarian paprika, dill, and thyme. This soup just hits the spot on a cold night. There are a number of variations that include pasta, turnips, soup dumplings, and more. This recipe, however, is a simple version that includes milk for a creamy, rich texture.
Easy healthy family recipe for low-carb cream of mushroom soup. Follow the step-by-step instructions. In a large saucepan, heat the butter and gently fry the onion, garlic and mushrooms until soft. This should take about 5 minutes. Remove the saucepan from the heat, puree until smooth using a stick blender with the blade attachment.
You’ll want to refrigerate your Hungarian Mushroom Soup within two hours of cooking. Make sure you store your soup in a covered airtight container or a heavy-duty freezer bag. Your soup will last 3 to 4 days, when properly stored. Can you freeze Hungarian Mushroom Soup?
For our Hungarian mushroom soup, sweet, mild Hungarian paprika is the classic choice. You can look for it at your local grocery store labeled (usually) as “Hungarian sweet paprika”. You can order it online here, too.